Chaîne des Rôtisseurs Cincinnati

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Young Chef Competition Dine Around – November 10, 2013

On November 10, 2013, members of the Cincinnati Bailliage met at the Midwest Culinary Institute at Cincinnati State University for the 6th Annual Young Chef Competition. This event was the culmination of many months of planning between Vice Chargé de Mission Clint Haynes and Chef Rôtisseur Alan Neace. Young chefs from around the area met and were given the same selected ingredients which this year included duck as the main course. During the competition, members of the Chaîne were allowed to observe their performances while enjoying wines selected by Vice Echanson Mike Monnin. The main tasting judges for the evening were Chef Jean-Robert de Cavel, Vice Conseiller Gastronomique Marilyn Harris, and Paul Parks. By the end of the day, three finalists were selected and were introduced to the Chaîne members at the dinner to follow. They were second runner up James Lucas, runner up Kaity Snyder, and first place recipient Katelyn Banks. Katelyn will advance to the regional competition in Des Moines, Iowa.

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Once the competition was concluded, Chaîne members met at the Summit Restaurant at MCI for a dine-around dinner prepared by Executive Chef Anne Kearny from Rue Dumaine Restaurant in Dayton. Rue Dumaine is a classic French restaurant 45 minutes north of Cincinnati which utilizes seasonal and local ingredients with Provençal flair and a touch of New Orleans style from her years owning a restaurant there. With the help of MCI students and faculty chefs, Ms. Kearny exquisitely prepared a three course meal which was paired with wines brought by members from their collections. The first course included a pan seared sea scallop with poached Gulf shrimp, mussels farce, Provençal saffron fumet, and a Hungry Toad micro garni. Next she prepared a golden duck confit with garlic sausage, stewed white beans, applewood smoked bacon lardon, and Farmhouse crumble. The finale for the evening was a malted chocolate pastry cream with salted caramel sauce. It was a real treat for the MCI students to work with Chef Kearny, as well faculty chefs Alan Neace and Sean Kagy to prepare this gourmet French meal. It was even more of a treat for our fortunate Chaîne members to be a part of this collaborative event for a worthy cause.

Graig Smith, Vice Chargé de Presse

Welcome to the Cincinnati Bailliage of the Confrérie de la Chaîne des Rôtisseurs!

The Chaîne Cincinnati is now 44 years old and through the years our members frequently gather to enjoy wonderful events featuring outstanding food, wines and spirits from acclaimed Cincinnati chefs and world recognized vintners.

Chaîne Cincinnati includes local businessmen and women, doctors, lawyers, chefs, wine distributors and retailers as well as others in the food and wine fields. Our Bailliage unites professional and amateur gastronomes in a private, not-for-profit society committed to promoting the culinary arts and those of enology and hospitality through example, education and camaraderie.

As an example, we foster the development of the culinary arts among our community's promising chefs by contributing to the Cincinnati Freestore Foodbank’s culinary education program called Cincinnati Cooks. We raise money for this purpose by asking for voluntary donations from our members annually, holding an annual wine auction and having special fundraising events.

Additionally, the Cincinnati Chaîne is home to an active chapter of Société Mondiale du Vin, an organization dedicated to enjoying and learning about the world of fine wine and spirits. Over the last few years our members have toured internationally renowned wine destinations to further their understanding of those areas and their wines.

The Bailliage de Chaîne des Rôtisseurs Cincinnati is affiliated with the Confrérie de la Chaîne des Rôtisseurs, Bailliage des Etats-Unis (United States Chapter), which is associated with the International Headquarters in Paris.

Salut and Vive la Chaîne!